Double Chocolate Cheesecake

Crush 300g of Hobnob Biscuits (they make for a nicer base than Digestives) in a sandwich bag using a rolling pin until completely crushed and smooth. Melt 110g of butter in a heatproof dish in the microwave. Combine the crushed biscuits and butter and mix until the buscuits are coated and have turned a slightly darker colour. Spread them evenly in a cheesecake tin and press down a little to ensure that the base stays together.

Bring a pan of water to the boil and allow to simmer. Place a heatproof bowl over the pan and melt 300g of white chocolate.

While the chocolate is melting place 125g of Mascapone and 2 tbsp of cream in a mixing bowl and mix until you have a whipped cream consistency.

Once the chocolate is melted spoon the chocolate into the mixing bowl with the Mascapone mixture and mix well. Spoon the mixture over the biscuit base and spread evenly. Place in the fridge for 30 minutes to allow the white chocolate layer to set.

Once set, Bring the pan of water to the boil again and allow to simmer. Place a clean heatproof bowl over the pan and melt 300g of milk chocolate.

While the chocolate is melting place the remaining 125g of Mascapone and 2 tbsp of cream in a mixing bowl and mix until you have a whipped cream consistency.

Once the chocolate is melted spoon the chocolate into the mixing bowl with the Mascapone mixture and mix well. Spoon the mixture over the white chocolate layer and spread evenly. Place in the fridge for 1 hour before serving.